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Nona's Glazed Meatloaf is packed with flavor and moisture from finely chopped carrot, celery and onion topped with a sweet and tangy glaze.
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Nona's Glazed Meatloaf

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Nona's Glazed Meatloaf is packed with flavor and moisture from finely chopped carrot, celery and onion topped with a sweet and tangy glaze.
Prep Time15 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: American, italian
Keyword: Best meatloaf, Flavorful meatloaf, Meatloaf with sauce, Meatloaf with veggies, Moist meatloaf
Servings: 6

Ingredients

  • 1 tsp. bacon fat can sub cooking oil
  • 1/2 yellow onion finely chopped
  • 1 carrot finely chopped
  • 2 stalks celery finely chopped
  • 1 clove garlic minced
  • 2 lb. ground beef
  • 1 pkg. onion soup mix
  • 1 cup panko breadcrumbs
  • 1 large egg
  • 1 tbsp. fresh basil chiffonade
  • 1/2 cup fresh parmesan grated

Sauce

  • 1/2 cup ketchup
  • 1/2 cup BBQ sauce
  • 1 tbsp. yellow mustard

Basting Sauce

  • 1/2 sauce recipe (above)
  • 8 oz. canned tomato sauce
  • 1/2 cup water

Crispy Fried Shallots

  • 3-4 shallots thinly sliced
  • 1 cup buttermilk
  • 1 cup flour
  • vegetable oil for frying

Instructions

  • Preheat oven to 375 degrees.
  • Sauté onion, carrot, celery and garlic in bacon fat over medium heat until softened. Remove from heat and let cool.
  • Place ground beef in a large mixing bowl, fold in cooled sauteed vegetables, onion soup mix, panko breadcrumbs, egg, basil and parmesan. Mix gently to combine. Be careful not to over mix.
  • Shape meat mixture into the form of a loaf. Brush with 1/2 of the glaze. Bake for 40 minutes, adding remaining glaze halfway through cooking time. Remove from oven and let rest for 10 minutes.
  • When serving, top each slice with a little sauce and crispy fried shallots, if desired.

Sauce

  • Combine ketchup, BBQ sauce and yellow mustard in a bowl. Remove about half to a saucepan and in heat over medium low until warmed. Keep warm until ready to serve.

Glaze

  • Use the reserved ketchup, BBQ sauce and yellow mustard for the glaze.

Crispy Fried Shallots

  • Thinly slice 3-4 large shallots.  Place in a bowl and cover with buttermilk. Let soak for 30 minutes. (No buttermilk? Mix 1 cup milk with 1 tbsp. white vinegar) Remove shallots from buttermilk and toss in 1 cup flour. Pan fry in vegetable oil over high heat until golden brown. Remove to a paper towel.